Cucumber Pickles With Lemon - cooking recipe

Ingredients

2 lbs cucumbers
1 tablespoon pickling salt
1 1/3 cups white vinegar
1 cup granulated sugar
2/3 cup lemon juice
1 1/2 teaspoons peppercorns
1/2 teaspoon whole allspice
3 slices fresh lemon
3 cloves garlic
3 bay leaves

Preparation

Cut a thin slice from the ends of each cucumber and cut into thick slices.
You should have about 7 cups.
Place in a non reactive container, sprinkle with salt and let stand for 3 hours; drain.
Rinse twice and drain thoroughly.
Combine vinegar, sugar, lemon juice, peppercorns and allspice in a large stainless steel or enamel saucepan and bring to a boil over high heat.
Remove hot jars from canner.
Place 1 slice lemon, 1 garlic clove and 1 bay leaf in each pint jar.
Add cucumbers to boiling liquid and return just to a boil, stirring constantly.
Remove from heat.
Remove cucumbers from liquid with a slotted spoon and pack into jars.
Pour hot liquid over cucumbers to within 1/2 inch of rim (head space).
Process 10 minutes for pint jars and 15 minutes for quart jars.